The 12-Hour Carnivore Brisket

Ingredients:

• 1 Whole Packer Brisket (12–15 lbs)

• Coarse kosher salt (do not use fine table salt)

• Coarse black pepper (optional, if you tolerate spices)

• Oak or Hickory wood chunks

Instructions:

1. The Trim
Trim the hard fat on the top down to exactly ¼ inch. Remove the thick, hard piece of fat between the flat and the point (the deckle).

2. The Rub
Coat the entire brisket generously in coarse salt (and pepper, if using). Do this the night before and leave it uncovered in the fridge to dry brine.

3. The Smoke
Set your smoker to 225°F. Place the brisket fat-side up.

4. The Stall
Smoke undisturbed for about 6–8 hours. When the internal temperature hits 165°F and the bark looks dark and crusty, wrap the brisket tightly in pink butcher paper.

5. The Finish
Put it back on the smoker (or in the oven) at 250°F. Cook until the internal temperature reaches 200°F–205°F. The probe should slide in like a hot knife through butter.

6. The Rest (Crucial)
Do NOT slice it yet. Let it rest in a dry cooler for at least 2 hours. This allows the juices to redistribute.

How to Slice:

Always slice against the grain. Because the flat and the point have grains running in different directions, you have to cut the brisket in half where the two muscles meet, then slice each section against its respective grain. Slice the flat about the thickness of a pencil.